Chickpea and Spinach Mango Curry

Comforting and slightly sweet vegan mango curry with chickpeas and spinach. The curry uses simple ingredients and only takes around 30 minutes to make.

Course Lunch or Dinner

Cuisine Vegan

Prep Time 15

Cook Time 20

Servings

Calories 471

Author Anthea

Ingredients

Curry

neutral flavored oil as needed (substitute for water if avoiding oil)
1 (~100g) medium-size brown onion finely chopped or minced*
5cm or 2-inch (~10g) knob of ginger finely chopped or minced*
3 cloves (~10g) garlic finely chopped or minced*
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp ground turmeric
1 (~100g) medium bell pepper / capsicum chopped roughly
1 ½ cups (300g) chickpeas cooked
1 ½ cups (300g) fresh or frozen mango defrosted if frozen, then pureed
½ cup (60g) baby spinach leaves loosely packed
¼ cup (65mL) coconut milk canned or drinkable
Pinch of salt

To serve (optional)

Rice or naan bread if desired
Fresh coriander / cilantro
Coconut milk canned or drinkable

Instructions

Heat a large fry pan over high heat and add the oil. Add the onion, garlic and ginger to the fry pan and saute for 5 minutes or until fragrant.
Turn down the heat to medium. Add all the spices and saute for 5 minutes or until fragrant.
Add the capsicum to the saucepan and saute for 5 minutes or until the outside of the capsicum is seared.
Add the chickpeas and mango puree to the saucepan and mix. Add a dash or more of water until the curry reaches your desired thickness. Cook the curry until the capsicum is softened and the chickpeas are heated through.
Add the fresh spinach, coconut milk and salt to the curry and cook for another 3 minutes. Remove the fry pan from the heat.
Serve the curry warm with rice, naan, fresh coriander/cilantro and/or coconut milk. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Notes

* For an easy way to mince the onion, garlic and ginger, add them to a food processor and process them until they forms a smooth paste.

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